Tasses de chocolat au beurre de cacahuète avec gelée de fraise Zevia

Directions

1. In a saucepan, breakdown strawberries over medium heat until they become mushy. Stir occasionally.
2. Pour the mixture into a mason jar and add the chia seeds and Zevia Strawberry soda. Mix until combined, then store in the fridge to cool.
3. Add the oats to a food processor and grind until it becomes a flour consistency. Add in the peanut butter, or the nut butter of your choice, and continue to mix. If it's too dry, just add more peanut butter.
4. Line a cupcake/muffin tin with cupcake liners. Scoop the peanut butter into 1 tbsp. sized balls and place into each tin. Freeze for about 10 mins.
5. In a saucepan, combine the cacao powder, coconut oil, and vanilla over medium heat, stirring often.
6. Remove the balls from the liner and pour about 1-2 tsp of chocolate into the cupcake liners. Flatten the peanut butter balls and place on top of the chocolate without touching the edges of the liners.
7. Add 1/2 tsp of strawberry jam on top of the peanut butter and top off with chocolate.
8. Sprinkle with some sea salt and freeze them for about an hour. Enjoy!